Maker · Vegetables
Spruit Witlofkwekerij: chicory and red chicory from Nibbixwoud
Chicory grows here in the dark. The root in the cell, three weeks later a tight, pale head. At Spruit in Nibbixwoud, that runs all year round, with red chicory as a colorful counterpart.
The story
Who stands behind it
Spruit Witlofkwekerij is in Nibbixwoud, right in West Friesland. It is a family business that has been growing chicory for more than fifty years. Since 2021, brothers Thijs, Dirk, and Koos Spruit are at the helm; they took over from their parents Roel and Marian, and fourth brother Ruud joined in 2016. About thirty people from the area work there.
The cycle begins in the field. In May, they sow the chicory roots on about 120 hectares. In October and November, all roots are harvested, sorted, and stored just below zero. From that stock, they force fresh heads all year round. Together good for about 2.5 million kilos per year, about 50,000 kilos a week. Sales go through grower association Oxin Growers, and the farm grows On the way to PlanetProof.
What truly sets it apart
Chicory is a forcing crop: the flavor doesn't come from the field but from the cell. The root sits in complete darkness, three weeks long, with temperature, water, and air adjusted by the hour. Without light, the head stays pale and crispy, with that typical mild bitter. Weekly, about 300,000 roots go into the trays. They're harvested and sorted by hand, by shape, weight, and head length, then cooled immediately after harvest. You notice that last part in the kitchen: tight heads, few brown edges.
Because the roots are stored, there is no summer dip. You get the same quality in July as in January. Red chicory runs along with this, in smaller volumes and with more precision, and even goes partly to Japan.
How to set yourself apart with this
This is a West Frisian product with a short supply chain and fresh delivery, so you can simply put the origin on the menu: Nibbixwoud, Spruit family, forced in the dark. That tells more than the word chicory alone.
Play with the difference between raw and cooked. Red chicory gives color and is mild enough to slice raw through a salad, where radicchio turns too sharp. Regular chicory comes into its own strongest when you roast or braise it: the bitter fades, sweetness comes through. And with the mini heads you make in one bite something neat, without much cutting. Four forms of the same vegetable, available year-round.
“From the field direct to the customer.”
Chef’s tip
Red chicory is milder bitter than regular chicory and holds its red color better than radicchio. Slice it raw through a salad, or roast whole heads at high heat so the outside caramelizes and the bitter recedes.
How to use it
Ideas for your menu
Chicory gratin, classic
Whole head briefly braised, wrapped around ham, cheese on top, into the oven. Austere winter classic that always works.
Roasted chicory from the coals
Whole head at high heat until the outer leaves char black. The bitter fades, smoky sweetness takes over.
Red chicory raw with pear and blue cheese
Leaf by leaf pulled apart, pear, walnut, a peppery cheese. The red color does the work on the plate.
Chiconnettes as an amuse
Small heads left whole, filled or briefly grilled. One bite, beautiful shape, little cutting.
For your menu
“Chicory and red chicory from Spruit Witlofkwekerij in Nibbixwoud, forced in the dark in West Friesland.”
Products from Spruit Witlofkwekerij
What we carry from this maker
Chicory mini (chiconnettes)
Small heads for amuse, garnish, or whole roasted.
Chicory, sous-vide cooked
Ready to cook, per 500 grams; saves cooking time during service.
Prices and availability are in the portal. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
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